Cilantro Chicken is one of the very first recipes I ever created on this blog - inspired by a favourite dish at a now-defunct Indian restaurant in Minneapolis
Course: Main Course
Cuisine: Gluten-free, Indian
Author: Marie Porter
8Garlic Clovespeeled and chopped
4InchChunk of gingerpeeled and chopped
4lbsBoneless Skinless Chicken Thighs and/or Breastschopped into large chunks
2Fresh Fresno Chilisseeded and chopped
1cupPlain Greek Yogurt*
Put all marinade ingredients into food processor, and process till it’s a thick paste. Pour over chicken, mix to coat, and marinate in the fridge for a few hours or overnight.
I don’t bother to clean out the food processor (more flavor!), before adding tomatoes and fresno chilis. Process till well chopped, then add cilantro a bit at a time to make a thick pesto. Once all cilantro is added and chopped well, mix in remaining spices. Cover and refrigerate till needed.
Once chicken is properly marinated, put remaining 2 tablespoon olive oil in a large pan. With heat on medium-high, Add chicken – marinade and all – and brown on all sides.
Add cilantro mix and cook – stirring frequently – for another 10 minutes or so. Reduce heat to low, cover pan, and cook another 20 minutes or so.
Add Greek yogurt, stirring till it’s all incorporated, and cook - uncovered - another 15 minutes. Season with salt to taste.
Serve on a bed of rice, and ideally with a good amount of naan! (Naan, of course, would render it “no longer gluten free”)
To make this dairy free, substitute coconut cream for the Greek Yogurt